Traditional Portuguese Cooking

173 Pages·1993·23.345 MB·English

by  Maria de Lourdes Modesto

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Photographs by
Augusto Cabrita
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URING
Introduction to each region the past twenty years I have devoted myself to the
written by Antonio Manuel Couto Viana. slow but exciting discovery of traditional Portuguese cooking. It has
Photographs taken for this edition been slow, because many secrets have had to be uncovered and a certain
by Augusto Cabrita and Homem Cardoso. amount of resistance overcome. Many variations have had to be tried out
Layout by Sebastiao Rodrigues. and cooking times, combinations and amounts experimented with too.
Translation by Fernanda Naylor The project, however, has been exciting because age-old lore, usage, cus-
revised by George Dykes. toms, and, above all, the imagination revealed have helped us experience
Phototypeset by Reproscan. more closely the way of life of individual families, regions and the coun-
Typeset by Fotocompografica.
Printed and bound by Resopal. try as a whole.
Dep. Leg. 72 564/93 In compiling the collection and organising this gastronomical journey
IN PORTUGU—ESE: round the country, I have had the help of many people in each particular
First edition —January 1982.
Second edition— January' 1982. region. I have listed the names ofsome of these overleaf (not all, unfortu-
TFhoiurrdthedeidtiitoinon——SeSpetpetmebmebrer1918928.3. nately, since the number would run into several hundred) and I wish to
Fifth edition — April 1984. express my sincere thanks to each and every one of them.
SSiexvtehntehdietdiiotnion——MarMcahrc1h98169.88. I should also like to extend my thanks to all of those who took part in
NEiignhetthh eeddiittiioonn——JAupnreil1918999.0. the Portuguese Regional Cookery and Confectionery Contest televised
Tenth edition —April 1991. in 1961, for kindly supplying some of the information contained in the
Eleventh edition —September 1992.
Twelveth edition December 1993. book.
IN ENGLISH—: I collected thousands of recipes at the time, sent from all over the
First edition —June 1989. country, most of them rooted in genuine local traditions. I have worked
Second edition December 1993.
on them during these twenty years, trying to discover their origins, some
®AllEdriitgohrtisalreVseerrbvoe,d.Lisbon/Sao Paulo (1982, 1989) of them very humble and lost in the mists of time. By a process of trial
ISBN 9722211730 and error, I have attempted to work out the best cooking times and
amounts from among the infinite variations that have been developed
round each particular recipe. I have been as rigorous as possible in des-
cribing the preparation and ingredients. However, mathematical preci-
sion has no place in traditional cooking and scope has been provided for
a Httle healthy creativity and intuition.
From the fruit of two decades' work, I finally narrowed the choice
down to the eight hundred recipes that make up this volume. Cour-
nonsky, the prince of French gastronomy, described French regional
cookery in just 325 recipes. For my part, I must confess that the eight
hundred recipes chosen far from exhaust the tremendous wealth and
variety of the Portuguese culinary repertoire. I am sure, however, that
they suffice to make this the most complete collection so far made of
Portuguese cooking, of which many people have only a very partial idea.
The two criteria which have governed the choice of recipes included in
the book are representativity and authenticity. I have chosen the most
typical dishes from each region cooked and served according to the cus-
toms of the particular part of the country where they originated. More-
over, each recipe is accompanied by a brief 'biography', pointing out its
origin and tracing its evolution. However, this book is not only about
the past. The eight hundred recipes it contains are all alive and healthy, ^"^*^ / wish to express my gratitude to the following persons, for their inestimable
like the hands which prepare them every day in thousands of Portuguese collaboration: Ms Celeste Pinheiro Mansinho da Graqa, Ms Isabel Menano Lobo Fer-
households, thereby preserving our gastronomical tradition and carrying nCaonsdteas,CaMbrsalMadreiSaovJeurlaila,dMesMMaagrailahdMeasnuGeuleadeFsa,riMasdeMPairmieantLeeloOnloirveidraosC,uMnshaMaeriSadddoas
it into the future. Milagres de Sd e Melo de Magalhdes Cardoso and Msjustina Bastos; Ms Laura Aroso,
I therefore look upon this book as a sort of broadside fired in defence Ms Maria Amelia Barroso Neiva and Ms Maria Elisa Faria de Araujo (Entre Douro e
of our culinary heritage and against the insidious invasion of that imper- Minho); Ms Maria Eugenia de Castro Cerqueira da Mota, Ms Maria da Graqa de
Castro Guimardes Teixeira and MariaJoaquina Canedo (Trds-os-Monies e Alto Dou-
sonal, dull and monotonous 'international cuisine' which has already ro); Ms Maria Fernanda Saraiva de Mendonqa Carvalho Santos (BeiraAha); Ms Isabel
spread to many of our restaurants and threatens to enter our homes too. Maria Amador Valente Sd de Oliveira Calejo and Ms Maria Augusta Torres Garcia
The best defence against this plague is undoubtedly homecooking, Portugal (Beira Litoral); Ms Maria Angelica Trigueiros de Aragdo, Ms Maria Duke
which has preserved and renewed the valuable recipes of our forebears. PMesreMiarariNaindae CLaorurrediersa GaonndqaMlsveMsar(iEastdreemlaaduSarlae)t;teMTrriDgiueaimraonstdienoArVaegldosoo,(BMeirraJoBaaiqxuai)m;
The constraints of modern life are not an obstacle: our grannies' recipes Gameiro, MrJose Cunha, Ms Maria Helena Coimbra Saragoqa and Ms Maria Luisa
provide for lack of time and means while preserving at all costs what is Guedes Monteiro Coimbra (Ribatejo); Mr Custodio Joaquim Alves Alfacinha, Ms
most essential: the pleasure, joy and sense of anticipation that comes Maria Palmira Rosa GarridoPalma Mira, Ms Mariana Torres VazFreireAlfacinhaand
from sitting down to a good meal. MMssPFaelrmniarnadPaalNmaateMriciraa DCeallgaaddoo C(Aolrernetieaj,o);MsMsMB.eatMrainxudealaCoPneceiixqidnohoAlCvaobrPietixainahnod,
At the same time, homecooking gives us a sense of identity, a sense of Ms M. Valentina Rebelo Neves de Mendonqa (Algarve); Ms Cordelia BasilioAlvesand
being that expresses itself in all its diversity and exuberance in our tradi- Mrjodo CarlosAbreu (Madeira); Ms Eduarda C. Sousa Mendes, Ms Eduarda Severim
de Melo, Ms IreneAtaide, Ms Lusa Gomes da Silva, Ms Margarida Gaggo da Cdmara
tional recipes.
and Ms M. Carolina Cardoso da Silva (Aqores). And also Ms Helena dos Reis Guedes
Compiling the book, therefore, has been an enriching experience in Magalhdes, Ms M. Adelaide Soares da Costa Marques Ferreira, Ms M. Alcina Soares
that it has helped me to discover and to understand our country better. Pinto, Ms M. Alexandrina Oliveira, Ms M. Berta Pimentelde Magalhdes e Vasconcelos,
aInadmIsusrheoutlhdosleikwehtoo htaavkee wthoirskoepdpodrirteucntiltyywiotfhemxperewsislilngfeemlythesinscaemree MdreesirAaMl.baundqdaueRCorosqnauceeNiFoqardrotioaTn,eiMMxsaeritMria.nPsLionduharediCeroosstMMaaarrAqqluudedeoss dG(aEonmtSeirlesvaDB,oaMuzersnogMae.,MFiMensrhnoMa).n;dMaMasrMtoIiudnzisailFneehdroa-
thanks for their kind co-operation to those who travelled the length Fontoura Pires, Ms Ceres Mina, Ms M. Alice Nunes de Oliveira, Ms M. de Lourdes
and breadth of the country with me taking photographs for the book; Pereira Bastos, Ms Maria de Lourdes Vanzeller de Macedo (Trds-os-Montes e Alto
to the publisher, who waited patiently for years to publish this book DMosurMoa)r;gaCroindadeSsendaeaAnndadMisa,RoMssa MMa.daColsetnaaCSaarcvaadluhroa(BBeoitrea, AMltsa)M;.MLruiLsuaisMFeenrarenior,a
(the writing of which has obviously required time), thus enabUng me to da Costa, Ms M. da Apresentaqdo Neto and Ms M. Carolina Castro (Beira Litoral);
carry out a comprehensive and conscientious piece of work. Ms M. Aurora Viegas Corte Real d'Almeida, Ms M. Elvira de Morals, Ms M. Ermelinda
achOineevedcainf tahlowsaeywshdoorbeeatdtetrh,isbbutooIksahanldl, faebelovtehaatll,mtyhomsieswsihoonehnatsrubseteend MTGeoslneqsMal.MveoHsne,tleeMinrsaoECamanladdaMMsislPheeMri.eriirqLaoa,,urMMassRMMo..mdEMsoatneufddeenliAaazeSPavalteerdsoocHien(niBroeiirqRauebeBesaliodx,ea)MS;osuMsMra.ABSmaurezrreeittcota,e
their recipes and the secrets of Portuguese traditional cooking to my Silva Simdo, Mr Pedro Antunes Ruivo and Mr Rui Lopes (Estremadura); Ms Ana
safekeeping, recognize it as a truly representative picture of the gastro- Pina da Cruz, Ms Emilia Gametro, Mrjodo Cerdeira and Ms M. Manuela Marques
nomy da Cruz Rosa (Ribatejo); Ms Francelina Rodrigues Crespo, Ms Francisca Calha,
of this ancient nation of ours. Ms M. Catarina Murcho, Ms M.Jose Abrantes, Ms M. Providencia Soeiro das Ne-
This has been my aim. My hope is that, by the end of the book, the ves (Alentejo); Ms M. Custodia Rodrigues (Algarve); Ms Beatriz Franco de Almei-
reader will feel that this is real Portuguese cooking. da, Ms M. Guiomar Cunha, Ms M. de Jesus Perestrelo and Ms M. Luisa Figueira
(Madeira); Ms Alvarina S. Flores, Ms Ana M.J'Ornelas, Ms Ana Sueve Rocha
Alves, Ms Margarida Vasconcelos da Ponte, Ms M. de Castro Parreira de Abreu,
UjU.Lr.^(^ Ms M. Helena Miranda Santos, Ms M. Luisa A. Costa Gomes, Ms M. Luisa Peixoto,
Ms Ofelia da Cruz Cristiano and Ms Rosa Borges (Aqores). My thanks are also due to
the Regional Tourist Departments ofMadeira, the Azores and Coimbra. ^j^-^
Douro Minho
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Entre Douro e Minho
competingwith the soHd beat ofthe latest hits belted out end. Swift and sure, the butcherthrusts his knife into the
The noble and most ancient county of Antre Douro e from loudspeakers on the cassette-sellers' stalls. animal's heart, from which blood begins to spurt. The
Minho, the cradle ofPortuguese nationhood, has A good time is had by all and particularly by the girls farmer's wife is on hand to catch the thick, steaming,
ThereisjustonePortuguesefeast nowadays somewhat capriciously been split who work on the farms around Viana do Castelo as they ruby-red liquid, as it flows non-stop, in a large metal
thatsurpasses all the dishes of administratively into two provinces: Minho and Douro flaunt their richly decorated costumes (among the most bowl containing wine.
Paris butitsurpasses them byfar Literal. beautiful in the world) ofred, green, purple, blue or a And what succulent meals follow the death ofthe pig!
and thatis Christmas Evesupper To the north and south respectively, it is bordered by more formal black, all ofthem embroidered with Dish after dish, piled high with savoury food, is served
in theMinho. the rivers that give the region its name. Although they colourful glass beads. as family and friends gather round the table, which is
each have their source in Spain, they are very different And what a struggle it is to get the giant floats, decked covered with a fine, linen cloth. There are tureens filled
Ramalho Ortigao types of river: whereas the Minho flows calmly along, with ribbons and gold and silver flowers, through the with stew made from water used to cook black
the Douro rushes headlong on its course. To the east Romanesque or Baroque doorway ofthe local church puddings; earthenware bowls with puffed rice and
loom the tall peaks ofthe Marao and the Geres while to while at night the sky is suddenly ablaze with bouquets several kinds ofmeat and piping hot chunks ofpork
the west lies the sea. It is a landscape whose beauty is oflight. swimming in fat, garnished with chestnuts and soft new
almost always peaceful and feminine with brightly- The 'romarias', with their moments offun and ofprayer, potatoes, with fried liver and roast loin too. What fine
coloured valleys and fertile meadows, a ragged provide a break in the daily grind ofthese country folk fare the pig provides! With a large stock ofmeat all
patchwork of kitchen gardens and corn fields, with with their fields to plough and crops to sow and harvest salted and smoked, no farmstead need fear hunger nor
crooked vines hanging from sturdy tree trunks or while others labour to gather seaweed forfertiliseror the prospect oftoo many guests turning up for dinner
spreading a canopy ofleaves over their rough granite fish the rivers and the sea. From sunrise to sunset, the round the family table, which is even more replete than
supports. women and men toil away (the former more than the usual on Christmas Eve, to celebrate the birth ofChrist.
The mountains, along whose ridges can be seen primitive latter since emigration here is high), tilling their private Plate after plate ofboiled cod is served with the
fortified hilltop settlements orsombre stretches ofwall, smallholdings, none much larger than a tiny plot ofland. indispensable potatoes, onions (the best being those
are manly in appearance. And everywhere the austere In orderto recharge their batteries and to warm or from Barcelos and Povoa), eggs and large helpings of
ancestral country house, with its coat-of-arms, stands refresh themselves as the case may be, nothing goes 'couve galega' and each is emptied in a jiffy. Then it is
paternally alongside the farm-labourer's tumbledown down better than the sparkHng 'vinho verde'. Such is its time to try some octopus , as tender and soft as butter,
cottage. Delighting in their peaceful gardens, the towns fame that as long ago as the sixteenth century, Chiado and codfish cakes that melt in yourmouth with chopped
and villages are steeped in history while the hamlets with refers to it in his Pradca de Compadres. What do the turnip greens. As for dessert, there is the 'terrina dos
their little church, stone cross and houses huddled people here eat? How do they cook the food that fills formigos' with its heady aroma ofhoney and port wine,
together are like awater-colourpainting whose green their stomachs, washed down with this light, bittersweet pumpkin pies, slices of'rabanada' (which is the Queen
background offsets the varied shades ofwhite. The nectar bubbling in its glazed white bowl? From among ofall the sweets and 'the essence ofthe Christmas Eve
peaceful murmur ofthe countryside is broken here and the variety oflivestock, fish and horticultural produce of supper', according toJulio Dinis), 'sonhos', pine
there by the feverish rumble oftraffic and the hum ofa the region, how do they choose to embellish the table on kernels, walnuts, almonds, hazelnuts and raisins... All of
factory (though the sails ofwindmills still turn in the special occasions as a change from the usual cabbage it eaten with gusto amid cries for more.
wind and the slow tread ofoxen yoked to a cart carrying soup, chunk ofmeat and bread, shce of'broa' or 'pao Towards the end ofwinter, lamprey comes into its own,
fodder can still be heard.) When the sun becomes hotter, coado'. caught in the calm waters ofthe Minho, the Lima or the
the life ofthe people (here the dominant type is fair- During the winter months, from November to March, Cavado Soaked in a sauce made ofits own blood, this
.
haired, tall and slender, reminiscent ofthe Celt or the the larder is stocked full in the Entre Douro e Minho tasty cyclostome provides one dish that nobody from
Goth) is occupied by local 'romarias' or the hurly-burly region and the smell ofcooking makes the mouth water. the Minho can do without from the beginning of Lent
ofvillage fairs. There is not a single church, howeverfine This is when the fattened pig is killed and the meat cut right through into the spring.
its tracery, nor humble whitewashed chapel that does and salted and rows ofsmoked ham and mouth-watering With enough pork to supply any number ofmeals, the
not celebrate, noisily but devotedly, its patron-saint, the 'chouri^os' hang decoratively from the ceiling. When the sumptuous Christmas Eve Supper and casseroles filled
performer ofcountless miracles. All over, coloured flags weather is at its coldest, the fattest and heaviest piglet is to the brim with lamprey stew, all ofit washed down
madeofcloth or paper flutter in the breeze; triumphal picked out, promising an abundant supply of bacon. with 'vinho verde', there is no need to fearthe hardships
arches are raised on high festooned with flowers and And on the day the pig is killed, what a hullabaloo there ofwinterforthe stomach is always warm and well cared
mystic designs; the chalice ofthe Eucharist, the dove of is throughout the whole house! In the morning the for here.
peace, the heart pierced with swords and other such
butcher arrives with his terrible knife carefully
images abound... And everywhere can be heard the roll sharpened. The poor creature is then tied by its short,
ofside-drums, the dull thud ofthe 'bombo' (big bass slenderlegs to a wooden bench where it will meet its
drum) and the strident sound ofthe bagpipe, ail
'Espigueiros'(grain storeson stilts)inSoajo. Entre Douro e Minho Traditional Portuguese Cooking D 13
^ tougher, it is advisable to scald it before chestnuts. When thewaterboils, add the
adding to the broth. beans and chestnuts. Meanwhile cut the
Soups onion in very fine slices and cook in oli-
'Caldo-verde' ve oil until they are brown before ad-
Marco de Canaveses dingto the contents ofthe pan. D When
the beans are ready, add the rice, season
• Serves 4
with salt and cook well. • Kidney beans
500gpotatoes; 1 small 'chourigo'; 1 or2 can be used instead of butter beans.
LardWaterSoup clovesgarlic;4 tablespoonsoliveoil; This soup is eaten on St Bartholomew's
Agua de Unto salt;200gshreddedcabbageorgreen Day, when, according to popular belief,
• Serves 4 kale the devilis on the rampage. Goingto the
Peel the potatoes and heat in 2 litres of vegetable garden is, therefore, out of
50gfatfrompig'sbelly; 1 onion;2 water with the 'chourigo' and garlic. question because the devil huffs and
tablespoonsoliveoil;200gmixedmaize When the potatoes are well-cooked, puffs and the whole countryside beco-
andryebread;salt;3eggs make a puree and continue to heat. D mes infested with lice. This broth is eat-
Fill a pan with 1.5 litres of water. Add Meanwhile wash the cabbage repeatedly en by some people during Lent, espe-
the fat, olive oil and the onion, which (until the water loses its green colour). cially on Maundy Thursday to 'give
should be cut in very fine slices and heat. Add to the puree and boil. Add half the Christ more time to look after the vege-
Season with salt. Beat the eggs and cook olive oil and cook the cabbage. D When table gardens'.
butdo not add to the soup until it is rea- ready to serve, season to taste, add the
dy to be served. D Serve very hot in glaz- remaining olive oil and serve with slices 'DrySoup'intheMinhoStyle
ed earthenware bowls. Remove the of 'chourigo'. • 'Salpicao' can be used • Serves 4 to 6
crust from the bread. Grate the rest and instead of 'chourigo'. 300gwheatbread; Vihen;250gbeef;
sprinkle it over the soup. • Corn bread Visalpicao; 125gsm. ham;2.5litres
or 'broa' can be used instead of the mix- BrothofthePoor water;2Portuguesegreens; 1 sprigmint
weidthb.reSamdo.keTdhebaecgognsgicvaens abemodriespseanvsoeud- CaldodePobres Pour the water into a pan and, when it
• Serves 4 begins to boil, add hen, beef, sm.
wsryohuetpansttteohoetrkoettwhhaeesbpraloatschhe.orotfagwIenhiottfiemsuecgoaofrff,ewetahria,st 2c0ab0bgagbeacoorngroeresnalktaeldeflaetapvoesr;k;Vz8tleaarcguep hDaImmmaenddia'tseallpyicaaod'd.tCheoocakbbfaogres2,hwohuircsh.
breakfast time. noodlesorshort-cutpasta; 1 tablespoon should have been prepared beforehand
oliveoil;salt and boil for a further hour. Remove
Shreddedcabbagesoupinthe Heat a saucepan of cold water and ba- fadrdomthtehebrheeaadt,, twahkiechousthoalulltdhebemecauttianntdo
Minhostyle con. When it has almost come to the slices, together with the mint. D Chop
Caldo-verde aMinhota boil, add the cabbage, which should be the meat into small pieces and mix in
• Serves 4 cut in long strips, the rice and the pasta with the soup. Pour into an earthen
pc1oa8tb0ab-ta2og0ees0;;fi41nsoelnliiyceossnh;'rs2ealdcpdliecoadvoeg'srogeraer'nlcikhcoa;ulr6ei0og0or'g; osewanril.tt,hnDocoaoIdpoflpkertsioa.mxneidSmiaeasltaslesholoowynrttt,hwewitotmhhiitxcaotkbleulinrveeesthptoeooioltbnhrsiaocntokdh-f bafroloiwtmltleawnghrdiacbvhyroaflwolrntrihoneastgthrieenaogsveveenah.lasBoarbsteteuernwkiertyeh,-
moved.
2slicescorn bread; 1.5 dloliveoil;salt maize flour. D Haricot beans, which
Peel the potatoes, onion and garlic and should be cooked at the same time as the 'Rancho'intheMinhoStyle
cook in 1.5 litres of water with salt and bacon, can also be added to the broth. • • Serves 4
half of the olive oil added. Meanwhile Itis common forcountrypeopleto skim
prepare the cabbage leaves. Wash and and remove the garnishes, which are 350gchickpeas;4largepotatoes; 120g
shred them very finely as for 'sopa Ju- known as 'conduto'. These are then ea- macaroni;250gvealtrotter;250gbelly
liana' (a vegetable soup with garlic). ten on their own and the broth drunk ofpork;250g 'chourigo';250gboiled
D When the potatoes are well- afterwards. It is a very important beef; 1 dessertspoonpaprika; 1
-cooked, mash the mixture (potatoes, soup in rural areas where each morning dessertspoonlard;2 dloliveoil;2
onion and garlic) with a perforated enough is cooked for both the midday onions;salt;pepper
spoon or potato masher. Gradually and the evening meal. Soak the chick peas well and then cook
bring to the boil again and 10 minutes in water with all the meat, added toge-
before serving, add the cabbage which CrushedChestnutBroth ther with salt and pepper. Meanwhile
should be well drained. D Simmer, un- Caldode CastanhasPiladas fry the chopped onions gently in the
cteosverraewd., uDntiSleatshoencatbobatagsetenoanldonagdedrttahse- • Serves 4 lwahrednancdoookleidveaonild.dDiceR.eAmdodveontchee mmoeraet
rest of the olive oil. D Place a slice of 100gbutterbeans; 80g(dry)crushed to chick peas together with the onion
'salpicao' or 'chouri9o' in each bowl or chestnuts; 1 smallonion;3 tablespoons sauce, the potatoes (which should be cut
on each soup plate and pour the 'caldo oliveoil;50grice; water;salt into small pieces) and the macaroni. Sea-
verde' over it. Cut the slices of corn Soak thechestnuts overnight in cold wa- son to taste. D Serve piping hot. The
bread in half and hand them round. • In ter. D Heat a pan of water, adding to it mixture should be thick enough to stand
summer, when the cabbage is somewhat the water which was used to soak the a wooden spoon upright in it.
^
vtiik
14 D Traditional Portuguese Cooking Entre Douro e Minho Cod 'i Mirgiridi da Prafi'(Vima do Castelo).
D Bake in a moderate oven and serve on dish used to bake the cod. This is the
a warm dish. authentic recipe for Bacalhau a Gomes
-^ Cod de Sa as created by its originator, a cod-
Salt fish dealer in Oporto.
Dishes CodinVianaStyle
Bacalhau a Moda de Viana Cod'^MargaridadaPra^a'
Bacalhaua Margarida da Praga
• Serves 4
Vianado Castelo
4steaksofdriedsaltcod; 1 white
SaltCodGrilledovertheCoals cabbage;6medium-sizedonions;
BacalhauAssadonaBrasa 2.5 dloliveoil;saltandpepper; • Serves 6
boiledpotatoes / thicksteak ofdriedsaltcod;3large
• Serves 4 onions; 1 clovegarlic;5 dloliveoil;
Soak the cod and wash the large leaves pepper; 1.2 kgpotatoes
4steaksdriedsaltcold;4onions;5 dl
ofthecabbage. Keep them in cold water.
oclliovveesoigla;r2liscp;r5igdslpmairlskl;eys;alt1;bpaeyplepaefr;3 Deaochnoctoddrsyteoarkwiinpea tchaebbcaogd.e DleaWf.raDpTuipe oSroaoknthaegrciolld. wHeelaltanadpagrnillofonwacthearrcaonadl
Remove the skin and soak the cod steaks with thin string and heat on a baking tin boil the cod for a few minutes. D Mean-
for 24 to 48 hours. Heat the cod in milk in a hot oven until the cabbage leaves are while make a 'cebolada' (onion sauce)
athnodroburignhglytointhceolbdoiwl.ateDr,Wdarsyhatnhde gcroildl cboamcpcloetleelavyesd.ryDsoTtahkaet tohuety roefsetmhebloevteon- flircoamndfionleilvyesoliil.ceDd oCnoioonks,thcehopoptpaetdoegsari-n
over the coals, taking care not to let it and remove the string and dry cabbage. their skins, peel, slice and lay them on
burn. Meanwhile heat a panful of water Place the cod on a serving dish, together the bottom ofthe serving dish. Place the
whailtfh), stahlet baanydlepafepapnedr,1 1spornigioonf p(acrutsleiyn waitfrhytihnegbpoainl.edDpotSaltiocees.thHeeaotnitohnesoialnidn cwiotdhotnhet'ocpeboolfadtah'e. pDotSaetrovees haontd. cover
added. Slice the remaining onions, chop cook gently until golden. Season with
the garlic and, together with the other salt and pepper. D Cover the cod and
sprig of parsley, heat in olive oil in ano- potatoes with the onions and serve im- CodSteaks
ther pan. D When the cod steaks are mediately with 'broa'. This is one of Bacalhau asPostas
grilled, place first of all in the pan con- many recipes known as 'Bacalhau a Viana do Castelo
taining water and boil for 5 minutes. Moda de Viana'.
Then, after draining, transfer to the pan • Serves 4
containing olive oil and simmer for 15
minutes. D Add salt to taste. Coverwith Cod'aGomesdeSa' 4steaksofdriedsaltcod;4 dloliveoil;2
olive oil and onions and serve. D The Bacalhau a ComesdeSa onions;6glovesgarlic; 1 dlwhite wine;
dish should be accompanied by pota- 1 tablespoonpaprika;800gpotatoes
toes, boiled in their skin in salted water. • Serves 4
Peel before serving. Soak the cod, drain, dry and fry in olive
500gdriedsaltcod;500gcooked oil. D Meanwhile make a 'cebolada'
potatoes; 1.5 dloliveoil; 1 clovegarlic; (onion sauce) by cutting the onions in
SaltedCodBakedinthe Oven 2onions; blackolives;parsley;5 dl very fine slices and cooking along with
BacalhauAssadonoFomo milk;salt;pepper the crushed garlic in 2 dl of olive oil.
When the onions are translucent, add
• Serves 4 Sinogakwattheercotdo,cpolvaecre tinheafpiashn.aPnldacaeddthbeoilli-d tahnedwphaiprtiekaw.inDePalnadcestehaesocnodwisttheakpsepopnera
/ thicksteakofdriedsaltcold; 1 lemon; on the pan and let it stand for 20 minu- serving dish and cover with the onion
5 dlmilk;4clovesgarlic; 4 onions; 1 tes. D Drain, remove the skin and bones sauce. Slice the potatoes and fr)' in the
sprigparsley;4 dloliveoil;salt;pepper; and flake into large strips. Place these in olive oil used to fry the cod. To serve,
potatoes a deep pan. Bring the milk to the boil surround the cod with the sliced pota-
and pour over the cod. Let it stand for 1 toes.
Wash the cod thoroughly, remove the Vi to 3 hours. D Meanwhile heat the oil,
skin and soak in water, which should slice the onions and garlic and saute un-
contain slices of lemon, changing the til lightly browned. Add the potatoes, Cod'aLagareiro'
water every hour until the cod has been which should be boiled in their skin,
completely soaked. D Heat the cod in peeled and sliced. Drain the cod and add Bacalhau a Lagareiro
milk and bring to the boil, then wash in to the potatoes. Stir gently but do not
cold running water. D Place in an ear- allow to stew. Season with salt and pep- • Serves 6
then bakingdish and season with pepper per. Place at once on an earthen baking 4 thickslicesofdriedsaltcod(approx.
and salt if required . Add garlic, sliced dish and bake in a hot oven for 10 minu- 600g);2 dlmilk;4clovesgarlic;salt;
onions and parsley and cover with olive tes. Sprinkle with chopped parsley and garlic; 1 lemon;2eggs; breadcrumbs;2
oil. D Surround the cod with sliced po- garnish with slices of boiled egg and tablespoonsbutterormargarine;4 dl -':;.iMl
tatoes and sprinkle them with olive oil. blackolives. D Serve immediatelv on the oliveoil